Baked Spinach & Artichoke Dip
This dip is a baked and creamy delight that is bound to impress when you’ve got guests to entertain. It’s a quick dish to make, keeps well (if you happen to miraculously have leftovers) and is of course low FODMAP. I love serving this with some lightly toasted gluten free turkish bread to really soak up the creamy texture.
Serves: 4 - 6 people
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
1 cup fresh spinach
4 lengths spring onion (green part only)
200g canned artichoke hearts rinsed and drained well
¾ cup lactose free cream cheese
3 tbsp lactose free sour cream
2 tbsp mayonnaise
2 teaspoons dijon mustard
1 tbsp tasty cheese
Method:
Preheat an oven to 180°C.
Add spinach to a bowl and cover with cling wrap. Place in a microwave for 40 seconds to steam and wilt. Set aside to cool.
Finely chop the spring onion and artichoke hearts.
In a bowl combine all ingredients ensuring to mix all ingredients well.
Place into an ovenproof baking dish and bake for 20 minutes or until slightly golden around the edges.
Allow to cool for 5 minutes before serving with your favourite low FODMAP bread or biscuits.
Often people who are undertaking a low FODMAP diet or have sensitivities to fructose avoid artichoke at all costs. However, it’s such a wonderful and versatile ingredient that can be incorporated as part of a low FODMAP diet. Whether used in a recipe like this dip, slice on pizza or even just roasted with other vegetables, artichoke provides a unique flavour to a lot of dishes. Canned artichoke hearts are lower in FODMAPs than globe or jerusalem artichokes. A ½ cup serving of artichoke hearts is low in fructose and can be enjoyed comfortably.